Proper Preparation of Your Grains
to Gain Maximum Absorbtion and Nutrition.
start here, first of all, how do we make a healthy
superior bread? It's all
about preparation with the
angels of water,
air, and sun.
group of men asked Jesus this very question and here is what he replied.
should we cook our daily bread without fire, Master?” asked some with
great astonishment. “Let the angels of God prepare your bread. Moisten
your wheat, that the angel of water may enter it. Then set it in the
air, that the angel of air may embrace it. And leave it from the
morning to evening beneath the sun, that the angel of sunshine may
descend upon it. And the blessing of the three angels will soon make
the germ of life to sprout in your wheat. For the angels of water, of
air, and of sunshine fed and ripened the wheat in the field, and they,
likewise, must prepare also
your bread. And the same sun which, with
the fire of life, made the wheat grow and ripen, must cook your bread
with the same fire. For the fire of the sun gives life to the wheat, to
the bread, and the body. And the living angels of the living God serve
only living men. For God is the God of the living, and not the God of
The Essene Gospel of Peace Book 1
bread is often referred to as manna
or sprouted bread.
is how it works. When you have a kernel of grain, for example wheat,
barley, rice, etc... it is still
in its seed stage. In its seed stage
nature has put it in a ‘cryogenic
freeze’ so to speak. This is great for us because now we can
store these foods over long periods of time without them rotting or
spoiling in a
Man could store them for long travels across the earth.
Take Noah for example, he stored tons of grains on the Arc before the
flood. Also consider times of famine when crops were wiped out
from bad weather. It was grains that saved lives because of
the nutrients locked within the seed.
before these grains are truly edible, we must first wake them up from
this seed stage and bring them to life. WHY?
angel of water.
this seed stage the kernel contains enzyme inhibitors. These
inhibitors can neutralize our own digestive enzymes, resulting in the
digestive disorders experienced by many people that eat unsprouted
grains; there are many scientific indicators linking grain consumption
to rheumatic and arthritic conditions as well if these grains are not
To get rid of these
inhibitors we must soak the seeds in water for 8 to 12 hours. This is
when the magic starts and the seed awakens. After this first soak of
water the enzymes come to life and the seed begins to grow. Now
we have a food that will be more
nutritious and much easier to digest.
Unsoaked grains also
contain phytic acid in their
outer layer or bran. Phytic acid will
block the absorption of calcium, phosphorus, iron and zinc in the
Animals can smell or taste this acid which has kept them from eating
one of man's staple foods for centuries. When the grains are soaked,
the phytic acid is neutralized and the grain is ready to be eaten.
Soaking under optimal conditions (55°C, pH 4.5-5.0)
can eliminate phytates [Sandberg and Svanberg 1991].
sure you’ve all heard of someone saying they can’t have wheat products
because they are allergic to gluten.
Or you’ve probably seen products in the grocery stores that say Gluten
Free! Gluten is a protein found in wheat that is very hard to digest.
When the wheat kernel is soaked and sprouted the enzymes break down
this protein making it easily digestible and usable.
The processed grains we find in the grocery stores are made from
unsoaked wheat kernels that are grinded into powders by big machines.
Since they have not been properly prepared, you consume the
un-neutralized phytic acid, enzyme inhibitors, and the hard to digest
gluten protein. This is why
people have problems properly digesting grains, which often
produce allergies and makes many obese.
sources will tell you that the enzyme inhibitor ‘phytic acid’ in
commercially processed grain is neutralized during the cooking process.
Interesting test results in regards to zinc
deficiency show that milling unsrpouted grains into flour and baking it
does not break down the phytates. In 1964 it was found that boys
in Iran and Egypt had severely underdeveloped testicles. Tests showed
that they had extreme zinc deficiency, yet zinc was plentiful and
widely consumed in those countries. It was discovered that zinc was
bound by phytates in the bread they ate, and while the bread contained
a great deal of zinc, it was useless because it was locked up from the
enzyme inhibitors. That’s enough to make your nuts shrink up just
thinking about it!
are sprouted grains a superior food source?
When seeds are growing their enzymes become active breaking down the
proteins into amino acids (the simplest form of proteins), the starches
into simpler sugars, and increase the vitamin and mineral content for
optimum nutrition and maximum digestion and assimilation of all
sprouted there is fully absorbable:
1. Vitamins: A, B, C,
D, and K.
2. Minerals: calcium, magnesium,
iron, copper, zinc, phosphorus, pantolenic acid, ect.
3. Every amino acid (well what do
know?!) A COMPLETE PROTEIN. Grains do contain all 8 essential amino acids. When prepared
properly, the proteins are broken down into smaller forms called amino
acids. In this form the body can digest the proteins much easier.
Dr. F. Pottenger of the Price-Pottinger Nutrition Foundation was able
to keep laboratory rats and guinea pigs alive through several
generations on a diet of sprouted grains alone. Dr. Pottinger
pronounced sprouted grains a complete food, able to support human life
by themselves if the need arose. Other foods tested such as
cabbage, failed to sustain the animals after a number of weeks.
Dr. C.F. Schnabel, a bio chemist and independent agricultural
consultant, also discovered that sprouted wheat, by itself, was one of
the only known foods that could sustain the life and health of
experimental animals through generations.
you try and eat these foods unsoaked, the enzyme inhibitors make it
difficult to digest and assimilate the many key nutrients. Only certain
animals such as birds have a digestive tract designed to eat unsoaked
nuts, seeds, and grains.
is a simple picture of a sprouting grain.
asleep with enzyme inhibitors.
water and the grain begins to awaken and come alive, unlocking key nutrients.
the grain is awake then it grows strong and supplies more vital
by your body.
angels of air and sun
.......Then set it in
the air, that the angel of air may embrace it. And leave it from the
morning to evening beneath the sun, that the angel of sunshine may
descend upon it.
After soaking your grain kernels in water over
night, try to
let your grains soak up some fresh air and sunlight by leaving them
outside or in a window seal for a full day.
This will allow enough time for the enzymes to really neutralize the
enzyme inhibitors and prepare the amino acids, vitamins, and minerals
for maximum utilization and assimilation. It will also ensure
complex starches, often responsible for intestinal gas, are broken down
so they can be easily used for energy and optimal digestion. Once
little guys are sprouted and ready for consumption you can prepare them
in a few different ways.
Resources. The Hippocrates Diet pg. 73-75